If my small skillet cornbread is too much then this classic and easy mini cornbread for one recipe might be perfect for you. Great served with chili, beans, and rice, or for a snack. Slightly sweet cornbread with a tender crumb. Made in a 5.5-inch square cast iron skillet this recipe is just enough for one person to enjoy and maybe share or save a little for leftovers.
If you like a sweeter and larger version of this recipe take a look at Classic Skillet Cornbread or my Slow Cooker version. While you are in the kitchen, make a small batch of spicy chili to go with the cornbread.
Table of Contents
Ingredients Notes
- Butter - I’ve always used salted butter. The melted butter should be cooled down for a minute before adding to the batter.
- Milk - Whole milk or reduced fat works equally as well.
- Egg - Use a full egg for this small batch recipe for a nice light and tender texture.
- Cornmeal - Yellow cornmeal has the deeper flavor you want for the cornbread recipe.
- Flour - Use all-purpose flour.
- Honey Use 2 tablespoons of honey for a hint of sweetness, increase honey if you like a sweeter cornbread. You can also substitute white granulated sugar.
- Baking powder – This is needed for the cornbread to rise.
- Salt: Salt brings out the flavor in food and you only need to a little bit since you are using salted butter.
Recipe Directions
(Note: please see the recipe card at the bottom of the post for the complete written instructions.)
Preheat the oven to 400 degrees. Lightly butter a 5.5-inch cast iron skillet and set it aside. Heat the skillet to melt the butter. You can also divide the batter between two wells of a muffin pan or use a mini loaf pan.
In a medium bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder.
Make a well in the center of your dry ingredients and add your butter, milk, honey, and egg. Stir just until the ingredients are combined with only a few lumps remaining.
Pour the batter into the prepared pan and bake for 20 minutes until the top begins to turn a golden brown. For a little extra sweetness drizzle honey on top before baking.
Check if the cornbread is fully cooked by inserting a toothpick or cake tester into the center and if it comes out clean the cornbread is fully cooked.
Ways to serve cornbread
- Serve with soup and salad
- Great with homemade chili
- Great on its own with a little butter
- A classic served with cabbage or ham steak dinner.
Cornbread for One: Frequently Asked Questions
Yes. Let the cornbread cool completely then wrap tightly in saran wrap and place inside a Ziploc bag. For best quality cornbread can be frozen for up to one month. Defrost overnight in the refrigerator.
Yellow cornmeal has a stronger flavor and has more corn flavor than white cornmeal. White cornmeal flavor's a little more delicate.
Recipes That GO Great With Cornbread
Did you make this recipe? I would love it if you left a comment or review! Be sure to sign up for the email list and follow "A Weekend Cook" on Pinterest and my Facebook page.
📖 Recipe
Mini Cornbread
Ingredients
- ¼ cup all-purpose flour
- ¼ cup yellow cornmeal
- 2 tablespoons honey
- ⅛ teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon melted butter
- 1 egg lightly beaten
- ¼ cup milk
Instructions
- Preheat oven to 400 degrees. Lightly butter a 5.5-inch cast iron skillet and set it aside. Heat the skillet to melt the butter.
- In a medium bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder.
- Make a well in the center of your dry ingredients and add your butter, milk, honey, and egg. Stir just until the ingredients are combined with only a few lumps remaining.
- Pour the batter into the prepared pan and bake for 20 minutes until the top begins to turn a golden brown. For a little extra sweetness drizzle honey on top before baking.
- Check if the cornbread is fully cooked by inserting a toothpick or cake tester into the center and if it comes out clean the cornbread is fully cooked.
Thanks for coming! Let me know what you think or share a tip.